Matcha Mugwort Ganache
150g Cream # 1
50g Sugar
Vanilla Paste, to taste
5g Matcha Powder, or to taste
3g Mugwort Powder, or to taste
60g Cream # 2
17g Cornstarch
100g White Chocolate
60g Butter (room temperature, unsalted)
1. Mix the matcha, mugwort and sugar together, then mix this into the first cream and vanilla in a small saucepan. Separately mix the second cream and cornstarch in a small bowl.
2. Heat the matcha cream to a scald, then temper into the cornstarch cream. Return everything back to the saucepan and cook on low heat, whisking continuously.
3. When the cream thickens, and you just begin to see bubbles boiling up from the bottom, remove the cream mixture from the heat.
4. Partially melt the white chocolate using your microwave or a double boiler.
5. Pour the matcha cream over the melted white chocolate and stir to combine. Set the ganache base aside for about 15-20 minutes, or until it cools to just above room temperature.
6. Emulsify the ganache with an immersion blender, then emulsify in the butter one piece at a time until everything is combined.
7. Pour the ganache into a new bowl or a plastic wrap lined sheet pan covered with additional plastic wrap, and leave at room temperature to cool completely.
8. Use for macarons once it has completely cooled. The ganache can be refrigerated for 30 minutes up to overnight before piping if you want to pipe with a thicker consistency. However any longer than one day in the refrigerator and the ganache may become too stiff to pipe cleanly.
Mochi
75g Glutinous Rice Flour
40g Sugar
135g Hot Water
Cornstarch
1. Mix the rice flour, sugar and water in a bowl until thoroughly combined.
2. Cover with plastic wrap, and microwave for one minute.
3. Stir, and if the mixture isn't thick microwave again for 30 seconds.
4. Once the mochi is thick, dust your counter with cornstarch (or you can mix cornstarch and powdered sugar or use some additional rice flour) and place all the mochi onto it.
5. Dust the mochi with more cornstarch and flatten the mochi until it is in a nice, even layer.
6. Cut the mochi and use a sieve to first coat all the edges in cornstarch and then remove excess cornstarch.
7. Store in an airtight container for up to 2 days at room temperature. Mochi can be stored longer in the refrigerator or freezer, though the texture might change.
Check out my newly released ebooks + macaron box courses on my new website: www.macaronsbymaddiebrehm.com/
Want even more recipes and tutorials? Join my RU-vid Membership program!
Members will receive access to TWO additional recipes and tutorials every month. Membership videos will drop on THURSDAYS, and my free content will continue to be posted on Sundays. A huge thank you to everyone who has already signed up! By switching to this system, I am able to create a more sustainable platform and continue to test and share pastry videos with everyone, and I really appreciate all of your support.
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
3 июл 2024
